Yogurt Dumplings Shish Barak (Print Version)

# Ingredients:

→ Meat Filling

01 - ½ lbs lean or extra-lean ground beef
02 - 1 teaspoon paprika
03 - ¼ cup finely chopped parsley
04 - Salt and black pepper, to your liking
05 - 1 tablespoon olive oil
06 - ½ white onion, chopped small
07 - 1 teaspoon baharat (a 7-spice mix) or swap with equal parts cinnamon, coriander, and cumin
08 - 2 minced garlic cloves
09 - 2 tablespoons pine nuts

→ Dumpling Dough

10 - 3 cups plain flour
11 - ½ teaspoon salt
12 - 3 tablespoons cooking oil
13 - ¾ cup water (adjust until dough is smooth)

→ Yogurt Sauce

14 - 1 egg yolk
15 - 4 cups plain 2% yogurt
16 - 1 tablespoon corn starch
17 - 1 teaspoon salt

→ Garnish (Adha)

18 - 3-5 garlic cloves, minced fine
19 - ¼ cup fresh parsley, chopped small
20 - 2 tablespoons pine nuts
21 - 1 tablespoon Aleppo pepper flakes (optional)
22 - 3 tablespoons olive oil

# Instructions:

01 - Warm up the olive oil in a skillet over medium heat. Toss in the chopped onion and minced garlic, cooking until the onion softens, about 2-3 minutes. Add the beef and cook for 4-6 minutes, stirring to break it apart. Mix in pine nuts, spices, salt, and pepper. Let it cook until any liquid evaporates and the aroma deepens. Stir in parsley at the end, then set aside to cool.
02 - Put the flour, salt, oil, and water into a mixing bowl. Stir until the mix starts coming together. Dump it onto a floured surface and knead for 4-6 minutes until it feels elastic and smooth. Cover with a cloth and let it relax for 15 minutes.
03 - Take the dough and roll it out on a floured surface to about ⅛" thick. Use a 3" cutter to make circles, gathering any leftover bits to roll out again to get the most circles possible.
04 - Spoon about 1 teaspoon of your meat mixture onto the middle of each dough circle. Close it up by pinching the edges, ensuring it's sealed completely. Curl it into a tortellini shape by bringing the ends together. Repeat with all circles.
05 - Spread the dumplings evenly on a parchment-lined tray. Coat lightly with olive oil spray or a thin brush. Broil for 7-10 minutes until slightly golden. Be careful not to overdo it. You can also freeze them here for another time.
06 - Whisk together the yogurt, corn starch, egg yolk, and salt until no lumps remain. Pour it into a pot and stir continuously over medium-low heat. Let it simmer gently for 5-8 minutes to thicken. Add some water if it feels too thick.
07 - Carefully drop the dumplings into the bubbling sauce. Let them cook for 5-8 minutes, making sure the dough softens and the filling inside is warm.
08 - Heat up the olive oil in a small frying pan over medium heat. Toss in minced garlic and cook for about 2-3 minutes until lightly golden. Add pine nuts, letting them toast for another minute. Stir in parsley and, if using, Aleppo pepper flakes. Turn off the heat and leave it to cool.
09 - Portion the dumplings and sauce into a big serving bowl or individual dishes. Spoon the garlic garnish over the top, then eat while it’s hot.

# Notes:

01 - If the yogurt sauce gets too hot, it might separate, so keep the heat gentle.
02 - Dip your finger in water to help stick the edges of dumplings together easily.

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